ItalianNeapolitan
Neapolitan Lardo Pasta
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and delicious Neapolitan pasta made with lardo, cherry tomatoes, and pecorino cheese. Chef Max Mariola shows how to render the lardo without oil and combine it with sweet tomatoes and sharp pecorino for a quick, satisfying meal.
- Difficulty
- easy
Ingredients
5 items- Lardothinly sliced and chopped
- Garlicwhole cloves, halved
- Pomodorini del Pendolohalved (or other good cherry tomatoes)
- Pastalinguine or similar long pasta, cooked al dente
- Pecorino Romanograted, to taste
Method
- Slice the lardo very thinly, then chop it into small pieces.
- Place the chopped lardo in a cold pan without any oil and cook over medium heat to render the fat.
- Add whole garlic cloves halved and sauté until fragrant.
- Add halved cherry tomatoes and cook until they soften and release their juices.
- Meanwhile, cook the pasta in salted boiling water until al dente.
- Add the drained pasta to the pan with the lardo and tomatoes, along with a splash of pasta cooking water.
- Remove the pan from the heat and add grated pecorino cheese. Toss vigorously to combine.
- Serve immediately, optionally with extra pecorino on top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
